The Blu Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine mesh sieve and rinse under cold water, stirring, until the water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.25 cups water in a heavy pot with a tight lid (or rice cooker). If using stove: bring to a boil, reduce to low, cover, and simmer 15 minutes. Turn off heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a wide bowl or hangiri. Spoon the vinegar mixture evenly over rice and gently cut and fold the rice with a spatula or wooden paddle to cool slightly and coat grains (do not smash). Fan rice while mixing to help it shine and cool to near room temperature (10–15 minutes). Cover with a damp towel to keep from drying until ready to assemble.

Prepare lobster-spicy mixture

In a small bowl, combine 4 oz chopped cooked lobster meat with 2 tbs mayonnaise and 1 tsp sriracha. Mix gently to combine, keeping some chunks of lobster for texture. Taste and adjust spiciness (add more sriracha if desired). Place mixture in refrigerator until assembly.

Prepare avocado

Halve and pit the avocado. Slice one half into long, thin slices (about 1/8" thick). Sprinkle slices with 1 tbs fresh lime juice to prevent browning and set aside. Reserve the other half for another use or thinly slice for extra garnish.

Prepare toro

Using a very sharp knife, cut the bluefin toro into long slices suitable for topping and for inside the roll. For topping: reserve 6 thin slices (about 0.5 oz each). For inside: cut remaining toro into 1/4" strips if you want toro inside the roll as well. Keep chilled until assembly; brush very lightly with 1 tsp neutral oil if you want a glossy finish before slicing.

Set up

Place a bamboo rolling mat on plastic wrap. Put a nori sheet shiny-side down on the mat. Have a small bowl of water or 1 tsp oil to wet hands and a rice paddle or spatula ready.

Spread rice on nori

With slightly oiled (or wet) hands, take about 1 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1-inch strip at the top edge free of rice. Press the rice firmly but gently into an even layer about 1/4" thick. Sprinkle 1 tsp toasted sesame seeds over the rice if desired.

Flip nori (optional for inside-out roll)

For an inside-out style (rice outside), carefully flip the nori so rice faces down on the plastic, exposing the nori side up. If you prefer nori outside, skip this flip and keep rice on top as assembled.

Add fillings

On the nori side (or on the exposed nori if flipped), place a thin line of lobster-spicy mixture about 1 inch from the bottom edge, across the width. Add a row of bluefin toro strips next to the lobster, and a row of avocado slices. Add a small smear of wasabi if using (optional).

Roll the sushi

Lift the edge of the mat nearest you and begin to roll, tucking the filling with your fingers and using the mat to apply even pressure. Roll firmly but not too tightly to avoid squeezing out filling. Once rolled, press along the seam to seal. If using inside-out method, you should now have rice on the outside.

Top with toro

Place the reserved thin slices of bluefin toro evenly over the top of the roll (if you want a toro-topped roll). Use the bamboo mat to gently press the toro onto the roll so it adheres to the rice. For a glossy finish, very lightly brush the toro with 1/2 tsp sesame oil or the reserved neutral oil.

Chill briefly and slice

Wrap the roll tightly in plastic wrap and chill in the refrigerator 5–10 minutes — this firms the roll and makes slicing cleaner. Remove plastic, and with a very sharp, slightly wet knife, slice the roll into 8 equal pieces. Wipe the knife between cuts for clean edges.

Plate and garnish

Arrange pieces on a plate. Spoon a few small dollops of any remaining lobster-spicy mixture atop select pieces if you like. Garnish with microgreens or chopped chives, pickled ginger, a sprinkle of toasted sesame seeds, and a small dish of soy sauce for dipping. Serve immediately.